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Corny Potato Frittata Recipe

Here's a zesty skillet frittata that's fast, flavorful and easy to fix. It's sure to give your breakfast crowd a hearty, stick-to-the-ribs jump on busy holiday mornings.

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Corny Potato Frittata Recipe

Prep: 25 min. Cook: 5 min.

Yield: 4-6 Servings

25 5 30

Ingredients

6 green onions, sliced
2 garlic cloves, minced
2 tablespoons vegetable oil
1 large potato, peeled and cut into 1/4-inch cubes
2 cups frozen corn, thawed
6 eggs
1 cup (4 ounces) shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a 10-in. ovenproof skillet, cook onions and garlic in oil for 2 minutes. Add potato; cook and stir over low heat for 10 minutes. Add corn; cook and stir for 2 minutes.
In a bowl, beat eggs. Stir in cheese, salt and pepper. Pour over potato mixture. Cover and cook for 6 minutes or until eggs are nearly set. Meanwhile, preheat broiler. Uncover skillet and place 6-in. from the heat for 2-3 minutes or until eggs are completely set. Cut into wedges. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 slice) equals 270 calories, 14 g fat (5 g saturated fat), 227 mg cholesterol, 337 mg sodium, 25 g carbohydrate, 3 g fiber, 13 g protein.

Originally published as Corny Potato Frittata in Country Woman Christmas Annual 2003, p14